Korean Corn & Kimchi Cheese Dip

Serving Size 4

Prep Time 10 mins

Cook Time 10 mins

Difficulty Easy

Ingredients

Inspired by: The Foodie Takes Flight

15 oz. can sweet corn kernels

1/2 cup Nasoya Spicy Vegan Kimchi, finely chopped

1 tbsp vegan butter

2 tsp minced garlic

2 tsp gochujang, adjust according to desired spice

1 tbsp sugar

1 tbsp vegan mayonnaise

1 cup vegan mozzarella cheese shreds

Sesame seeds

Chopped green onions

Preparation

  1. Drain the liquid from the corn. Finely chop your kimchi.
  2. Heat a small cast iron pan over medium. Once hot, add the vegan butter. Saute the garlic for 1-2 minutes until aromatic. Add on the chopped kimchi, gochujang, and sugar. Mix well until the sugar has dissolved.
  3. Add in the corn kernels and mayo. Mix well and sauté for 2-3 minutes.
  4. Afterwards, add in the cheese. You can mix some of the cheese with the corn and then leave some on top.
  5. Cover your skillet to allow the cheese to melt. Leave for 3-4 minutes or until completely melted.
  6. Remove the cover and finish with more chopping kimchi, sesame seeds and green onions. Enjoy while hot!

Share this Recipe